Storing and dispensing



Feb. 21, 19,39. A. WADDELL 2,143,141 I v STORING AND IBISPENSING Filed larch 15', 1937 2 Sheets-Sheet 1 V INVENTOR.

I BY A'lberf Waddell ATTORNEY. S

- Feb. :21 1939.

A. WADDELL 2,148,141

STORING AND DISPENSING Filed larch 15, 195'? 2 Sheets-Sheet 2 INVENTOR.

BY Albert Waddell ATTORNEY .5

Patented Feb. 21, 1939 UNITED STATES PATENT OFFICE 2,148,141 STORING AND DISPENSING Albert Waddell, Detroit, Mich. Application March 15, 1937, Serial No. 130,880

2 Claims.

larly where light wines and beers are consumed.

The potato chip, in its proper form, is an excellent serving with beer. However, potato chips must be very carefully handled in order that the chips are in the most desirable state when served. The chips must have a crispness and freshness. If moisture gets into the chips they become soggy and undesirable with the result that they are unsold. on the other hand, care must be taken, if an attempt is made to drive oil the moisture by heat, else the oils or fats involved will penetrate into the body of the chips and they are again rendered soggy or soft.

This invention is directed toward the provision,

of a cabinet, for storing potato chips' and from which they maybe dispensed, for maintaining the crispness and freshness oi the chips and for keep- 1 ing them ata high point of perfection. In this connection the cabinet is heated. However, mere heating is not suificient because if the body of air in the cabinet is stagnant the freshness is lost and the chips may become moist by penetration of oil or moisture, or both. Therefore, the

cabinet is not only heated, but fully ventilated so that there is a movement of current of air through the cabinet and chips therein. This air, being heated, has a drying action so that moisture is not only prevented from getting to the chips but may be extracted therefrom. The heating of the cabinet, however. must be kept within limits because too high a heat will cause the oil to pene-' trate and cause the chips to become soft and undesirable. According to the invention a cabinet is provided by which the chips are kept heated and ventilated so that they are maintained in a warm crisp condition free from moisture and yet Withil the temperature which does not cause the oil or fats to penetrate, thus substantially maintaining the original crispness and freshness of the chips.

I In the accompanying drawings:

Fig. 1 is a perspective view of a cabinet construct-ed in accordance with the invention. Fig. 2 is a rear elevation of "e cabinet.

. Fig. 3 is a sectional view s1 ltantially on line 3-3 of Fig. 2.

Fig. 4 is a sectional view substantially on line Q-l Fig.3.

may be so constructed as Fig. 5 is a detail view in section taken sub-,

stantially on line 5--5 of Fig. 3.

The cabinet which is illustrated in the draw:

ings for carrying out the invention is of rectangw,

lar form having a post I at each corner and trated at 6. In order to ventilate the case atthe top, the top panel may rest upon studs I. thus leaving a ventilating space 8 extending substantially entirely around the top 01 the cabinet. The back of the cabinet, or the side nearwt the operator or user, may be closed by opaque closure elements such as wood or sheet metal. As shown in Fig. 2 the upper portion is closed by a panel ill, the lower portion by a panel H hinged as at l2 so that it can be opened and which may a suitable latch IS. The interior of the cabinet may be equipped with a suitable guard or shield comprising a downwardly inclined top shield i5 overhanging side shields l6. Thus a body of chips which may be in the cabinet (vusualizing Fig. 3) will not fall out of the opening when the door ll isopened and the operator may, by the use of a suitable scoop. obtain such quantity of contents as he desires.

The bottom of the cabinet for supporting the chips preferably takes the form oi. a screen 20. This screen may be of desired suitable mesh, and while the same supports the chips it allows air to enter freely. Underneath the screen is a heating element, preferably an electrical resistance wire. This is illustrated at 2| and may be mounted upon a suitable support or frame as indicated at 22. 01 course, the heating element may take any one of numerous forms. Electrical conductors 23 may extend to a suitable plug 24 for connection to an electrical power line. Also, underneath the screen 20 is a tray 26 which may be slidably received on rails 28. This tray is for the purpose of catching small pieces which fall through the'screen. It may be removed from time to time and cleaned.

This case may be filled or substantially filled with chips. The heating element is preferably arranged to maintain a heat on the chips of about 110 F. Due to the full ventilation of the cabinet, convection currents pass upwardly through the cabinet at all times so that the air is fresh and the chips maintained warm and crisp, and yet the temperature does not exceed that temperature at which the oils or tats would be driven into the body 0! the chips.

I claim:

1. The method of storing potato chips in bulk and from which quantities thereof may be dispensed from time to time, for preserving the crispness and freshness of the chips which comprises, placing a bulk quantity of chips in a container having lower and upper portions for the passage of air therethrough. heating the air and chips from below whereby to cause convection currents to flow through the bulk quantity of chips and through the container to maintain the chips in a dry, warm, crisp condition and maintaining a temperature on the chips sufliciently high to keep the chips fresh and crisp and substantiaily free of moisture and which temperature is below that at which the chips would be rendered soggy by the driving of the oils or tats into the body of the chips.

2. The method of storing potato chips in bulk and from which quantities thereof may be dispensed from time to time for preserving the crispness and freshness of the chips which comprises, placing a bulk quantity of chips in a container having lower and upper portions for the passage of air therethrough, heating the air and chips from below whereby to cause convection currents to flow through the bulk quantity of chips and through the container to maintain the chips in a dry, warm, crisp condition and maintaining a temperature on the chips of about 110 F. to keep the chips fresh and crisp and substantially free of moisture without driving the oils or tats into the body or the chips.

ALBERT WADDELL. 

